What is it about cooking en papillote (in a paper bag) that seems so civilized and celebratory? Cooking food in parchment paper wrapped tightly to hold in the steam and juices is a mainstream technique that is embraced by many culinary cultures. The Italians have their al cartoccio, but the French seem to seal the…
5 Keys To The Perfect Muffuletta
Finally, it’s time to relax. The holiday madness is over, we’ve rung in the New Year and the Super Bowl has officially ended the party season. Right? Wrong. Maybe elsewhere, but here in Acadiana, we love a celebration, and with Mardi Gras coming up, our party season is just getting started. Parties, balls, parades —…
Louisiana Oyster Loaf
With one bite of this classic New Orleans recipe – Louisiana Oyster Loaf – I am transported back to a long ago time when simplicity reigned in Creole cooking. It is a basic recipe that elevates Louisiana oysters to spiritual heights. For a born and bred Louisiana boy, I was raised that eating oysters in…
Grilled Apricot and Herb Salad
Lazy summer days in the South are for eating light and this Grilled Apricot and Herb Salad keys on the freshest fruit and garden herbs you can source in a tasty (and healthy) combination. Time to slow down and enjoy life. Life is moving fast–too fast. It’s June already and it seems that May just…